Jicama(Hi-ca-ma) Parathas - A South American vegetable infused in Indian cooking!!

Jicama (pronounced as Hi-ca-ma in Spanish) is available in abundance in most of supermarkets in California. Resembles more like a potato in its appearance and texture, rather slightly bigger in size. The color and size of the vegetable always attracted me at supermarkets and hence tried out my creation!!

Ingredients:

For Filling:
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Jicama finely grated - 2 cups
Besan flour or Gram flour - roughly 1.5 cups
Cilantro or Coriander leaves, finely chopped - 1/2 cup
Ginger, finely chopped or grated - 1 Tbsp
Serrano Chilies finely chopped - 1
Salt to taste

For Dough:
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Wheat flour - 1.5 cups
Water - roughly 1 cup
Salt to taste

Method:

1. Steam Jicama(after peeling its skin) in salt water until one whistle in pressure cooker.
2. Grate Jicama, add chopped Cilantro, Ginger, Serrano Chilies, Salt without adding water. Add gram flour slowly, ensure the filling is not too sticky.
3. Make balls out of the filling by rolling them in between your palms(use oil so it doesn't get sticky). Makes around 12 balls.
4. Now make a dough by slowly adding water to Wheat flour, a little at a time and knead well to make a pliable dough(Chapati dough consistency). Cover and set aside for 10 min.
5. Divide the dough into golf ball-sized portions. Roll them until all the cracks are gone.
6. On a clean counter surface, dust a tablespoon of wheat flour and using rolling pin roll one golf ball sized dough into a 4 inch circle. Place a ball of filling(Step 3) at center and slowly lift the edges and bring them together at center to form a pouch. Seal it by pressing top end together tightly to close. Once sealed, press down gently to form a flattened pouch. Ensure no filling comes out.
7. Dust in more wheat flour and roll this pouch into a circular shape(Paratha), roughly about 8-10 inches in diameter. Be generous in using wheat flour as and when needed so that it does not stick to surface.
8. Heat griddle and place the Paratha for frying. Flip the Paratha when tiny bubbles pops up on the surface. Smear oil on both the sides and remove when it is crispy golden brown in color on both sides.
9. The Parathas can be dipped in a bowl of curd(Greek Yogurt) along with pickle or chutney pudi.